BAJA SHRIMP COCKTAIL
This modernized take on shrimp cocktail uses Mexican flavours and fresh avocado as a base. Serve this cold dish as an appetizer or for lunch on a hot summer day.
Yield: Serves 8.
July 02, 2019
BAJA SHRIMP COCKTAIL
Ingredients
- 1/2 cup diced seeded Roma tomatoes
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup tomato-based chili sauce
- 1/4 cup fresh lime juice
- 1 tsp hot pepper sauce
- 1 lb (500 g) cooked small shrimp, rinsed and patted dry
- 2 ripe avocados, halved, pitted, peeled and cubed
- 4 cups shredded iceberg lettuce
Directions
- Combine tomatoes, green onion, cilantro, chili sauce, lime juice and hot pepper sauce. Stir in shrimp and avocados. May be prepared to this point and refrigerated for up to 2 hours.
- For each serving, place 1/2 cup shredded lettuce in a sherbet glass or on a small plate. Top each serving with shrimp mixture.
Nutritional analysis per serving:
184 calories, 8.8 g fat, 16.7 g protein, 10.9 g carbohydrate, 5.5 g fibre, 745 mg sodium